Recipe courtesy of Chuck Hughes
Save Recipe Print
Total:
11 min
Prep:
10 min
Cook:
1 min
Yield:
5 servings
Level:
Easy

Ingredients

Gazpacho:
Pan-Grilled Scallops:

Directions

To make the gazpacho: Add the diced cucumbers, tomatillos, onions, and garlic to a mixing bowl. Pour in the olive oil, and sprinkle with the salt, and black pepper, to taste. Stir to combine and set aside to allow the flavors to blend. To make the scallops: Score the scallops with a small knife in a checkerboard pattern. 

In a hot pan, add enough canola oil to line the bottom and sear the scallops on both sides until barely cooked through, about 30 seconds per side. Once cooked, they should just lose their translucent color. Serve the scallops by arranging the scallop shells on a platter. Place a dollop of the gazpacho onto each shell, and then top with a single seared scallop. Add a drizzle of olive oil and, lastly, a dusting of salt, and pepper.

Cook's Note

Scoring will give the scallops a nice 'browned look' once they're seared.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Watermelon Gazpacho

Recipe courtesy of Tyler Florence

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Sesame Green Beans

Recipe courtesy of Rachael Ray

Soy Glazed Green Beans

Recipe courtesy of Guy Fieri

Tom's Green Beans with Shallots

Recipe courtesy of Valerie Bertinelli

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Best Ever Green Bean Casserole

Recipe courtesy of Alton Brown

Green Salad with Homemade French Dressing

Recipe courtesy of The Neelys

Green Gazpacho Soup Shooters

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.